1 no ingredients
Directions
1/2 lb lean beef (preferably flank
: steak)
1 TB soy sauce
1 TB rice wine or sherry
1 TB cornstarch
1 green onion -- cut into 1"
: pieces
1 ts fresh ginger -- chopped
: COOKING SAUCE:
1/2 c chicken broth
2 TB soy sauce
2 TB oyster sauce
1/2 TB rice wine or sherry
2 ts cornstarch
2 ts sugar
: few drops sesame oil
: pn pepper
: VEGETABLES:
2 c broccoli flowerets
1 c canned mushrooms (straw or
: button) -- drained
1 carrot -- sliced
1. Cut the beef across the grain into thin slices. Marinate in the
soy sauce, rice wine, and cornstarch. Set aside. 2. Cut up the green
onion and ginger. 3. Mix all the ingredients for the cooking sauce.
4. Blanch the broccoli and carrot slices in boiling water with a
pinch of salt until slightly soft, but still crunchy. Drain and set
aside. I usually do this step in the microwave. 5. Heat a wok over
high heat. Add 2 to 3 tablespoons oil. Fry the green onion and
ginger until fragrant, then add the marinaded beef. Stir fry quickly
until the meat changes color. 6. Pour in the cooking sauce and heat
until thickened and bubbly. 7. Mix in the vegetables. 8. Serve over
rice. Note: As with all Chinese cooking, it is very important to have
a strong heat
source. Have your stove on the highest setting, or if possible, cook
in your backyard on a propane gas stove. This takes care of the
problem of odors and smoke in your kitchen also.
Recipe By : Lisa Oh (lisa_o@msn.com)
From: "Lisa Oh"
Servings: 4 servings
Broccoli & Beef Recipe brought to you by Recipe Ideas
Categories: Meat; Vegetable
The History of Recipes
Written cooking instructions as an idea can be found back into the far past, at least as far back into history as early Egypt, and possibly even further. However, sadly, these old cookbooks were just very basic hieroglyphic instructions for food preparation.
Moving our culinary historical trip onwards, we have a couple of interesting books which appeared in the 1300s : a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, they are nothing to do with the indian food that is familiar to us all today, but rather recipes for the types of food on the menus of the rich and powerful of those days. In the 15th century, knights returning from the crusades brought us many foods and herbs from middle-east cuisine, such as parsley, basil and rosemary. These new herbs and spices was responsible for an outbreak in publications on food, most of which still exist in private libraries. The arrival of TV brings us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Broccoli & Beef recipe.
